This healthy, red, blue and white is mayo-free, incredibly simple to make and ideal for your fourth of July cookouts and barbeque’s. The hardboiled eggs offer it an additional pop of protein and fresh herbs include great deals of taste.
PRINT THE RECIPE HERE: http://tinyurl.com/zkvg97e
MORE CLEAN & DELICIOUS POTATO SALADS:
Easy Creamy Potato Salad: https://youtu.be/zrIpFRKthxk
Healthy Italian-Style Potato Salad: https://youtu.be/Uoykb-j-mcE
HANDY KITCHEN TOOLS:
Santoku Knife 7-inch: http://amzn.to/292hlWm
5 Quart Pot: http://amzn.to/28ZJ9FU
Garlic Press: http://amzn.to/2975YeF
Spouted Glass Cup: http://amzn.to/28ZKi0j
HEALTHY RED, WHITE, + BLUE POTATO SALAD
2 pounds. of little potatoes (red, yellow, and purple), sliced in half
4 tough boiled eggs, sliced
1/3 cup carefully sliced red onion
3 table spoon sliced parsley
3 tablespoon sliced dill
Dressing
2 crushed garlic cloves1 tsp Dijon mustard
1/4 cup red white wine vinegar
2 tablespoon. additional virgin olive oil
1 teaspoon salt
1/4 tsp black pepper
Location potatoes in a 5-quart pot and cover with cold water. Give a boil, lower down to a simmer and cook for 8-10 minutes or up until the potatoes are fork tender. Drain pipes and reserve.
While your potatoes are cooking, make the dressing by integrating all go the components in a little spouted glass or mason container. Mix and reserved.
Include your cooled potatoes to a big bowl and toss in the herbs, eggs, and onions. Sprinkle the dressing over the leading and blend whatever together. Enjoy and serve!
Nutrients per 1/6th of the dish: Calories: 130; Total Fat: 8g; Carbohydrate: 9.4 g; Fiber: 1.2 g Sugars: 3.1 g; Protein: 5.3 g.
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